By the time this post goes live, I will be in the first part of a jetsetting week and a half, interviewing for a couple of different positions across the country. And, in addition to preparing for the interviews themselves, I began an itinerary for food destinations.
Yep. Just as much as this is an interview trip, it is also a food adventure! But this is how I usually travel.
For every trip I make, just after deciding where I need or want to go, I start looking at restaurants, bakeries, coffee shops…I search Yelp reviews, best of lists, and websites devoted to curating the experiences in my destination. Sometimes I have the entire eating portion of my travels planned before I book my flights or map out a driving route!
For this trip, instead of planning activities around eating, I needed to make my food fit with my interview schedule. Unfortunately for my first stop (I’ll be back soon Washington DC!), I will only be there for 12 hours; not much time to explore eating options. But short stays don’t eliminate the opportunity to eat well: I packed enough snacks to substitute in for meals if needed: bread, cheese, apples, oranges, Figgypops, Larabars, and a large dark chocolate bar. The Figgypops are an exciting new find because they are non-GMO, organic, gluten free, and corn free.
My second stop, NYC, has a bit more flexibility. I don’t personally have food allergies and am an avid believer that New York pizza is superior to all other styles, so an obvious stop is pizza. I don’t have any plans yet, but if you have a favorite NY pizza joint, let me know in the comments! Also on my docket for this trip is brunch at the Breslin in the Ace hotel. A good friend took me there a couple years ago, and it has been on my mind ever since. And of course, a good cup of Stumptown coffee is in order. My other meals are still undecided (again, recommendations welcome!)
A quick weekend back in Los Angeles will give me time to make the cauliflower breadsticks below (more on those in a minute) before heading back to Baltimore and Washington DC. Although the destinations are undecided for those, I plan on eating my meals with one of my best friends from childhood. She and I never pick something bad, so I am looking forward to great meals and great company.
Back to the breadsticks. Bread has always been one of my favorite foods in the world, and breadsticks, particularly cheesy ones, are even better. They are like spears of pizza, without the distraction of sauce or toppings! And if you don’t share my love for them, these might just change your mind. Safe for most allergies and dietary needs, the cauliflower dough is soft and chewy, with the gooeyness of cheese creating the perfect texture. If you wanted a crispier breadstick, you can always cook them for a bit longer. Dip (if wanted) in marinara sauce, and you have the perfect appetizer, afternoon snack, or side.
- 1 whole cauliflower
- 1 egg
- 1 ½ C. shredded cheddar cheese
- 1 tsp sea salt
- ¼ tsp black pepper
- 1 tsp coconut oil (optional)
- preheat the oven to 375℉.
- grate the cauliflower with a cheese grater, or cut it into smaller pieces and put into an electric food processor.
- repeat the steps above for the cheese.
- combine together with the egg, salt, and pepper.
- mix together with your hands.
- spread the coconut oil over a baking sheet (or place down parchment paper).
- place the cauliflower mixture on the baking sheet.
- flatten to make a rectangle shape, about 1” thick.
- bake for 40 minutes or until you have a light brown tint on top.
- allow to fully cool.
- cut into strips.
- enjoy with your favorite dip.